Easy Chicken Ramen Noodle Soup
No need to spend hours making chicken broth. This easy ramen noodle soup is full of flavor but very simple to make. It’s made with jazzed-up store-bought chicken broth combined with ginger, garlic, and onion. Top with sauteed mushrooms, carrot, cilantro, green onions, and Chili Oil for an extra kick. A very comforting soup to have at the end of a hectic day.
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ingredients you need
STORE BOUGHT CHICKEN BROTH – added fresh ginger slices, garlic, and onion
SEASONINGS – soy sauce, oyster sauce, vinegar, brown sugar, salt, and pepper
COOKED SHREDDED CHICKEN OR ROTISSERIE CHICKEN – you can cook the chicken and make your own broth or just buy a rotisserie chicken and shred it.
FOR TOPPINGS – sauteed mushrooms, carrot strips, green onions, and chili oil.
DRIED RAMEN NOODLES – use only the dried noodles and not the flavored packets
OLIVE OIL – for sauteing.
what is a typical japanese ramen soup
- One of the popular types of Ramen in Japan is Shoyu Ramen. It’s a broth flavored with soy sauce, and the soup is normally made of either chicken, pork, beef, or fish, depending on the region. Ramen noodles are wheat noodles that originated in China. Ramen in Japan became popular after World War II. It is quite diverse with different kinds of broths, and toppings as well as noodle styles. In Japan, there are ramen shops and restaurants all over different areas. It is so popular, people line up even before the shop opens. The most common ramen is Shoyu ramen, Miso, Tonkotsu (serve in fatty pork broth), Shio ramen (made with seafood-based broths), Wakayama ramen (made with pork bone broth), Instant ramen (consist of dried instant noodles and a flavoring packet), Ramyeon ramen ( Korean style instant ramen often with kimchi or gochujang).
- I’ve been to many Japanese restaurants and ordered ramen. I enjoyed eating them, and they’re very comforting. A while ago, our flight to the US had a stopover in Japan. I tried their instant ramen from the airport vending machine, and I’d say it was pretty good. If you’ve been following me, you know I love to put my spin on different types of cuisines. My world evolves in culinary arts. As a culinary teacher, I’m always searching for fresh ingredients and spices to enhance the flavor of the food I cook. Also, keep in mind that it has to be simple for every student to create delicious meals to share with family and friends. This dish is my version of Ramen Soup and I keep it as simple as possible.
- You can always substitute or have your favorite toppings and different types of meat for this recipe. I have a recipe for Sweet and Spicy Chili Sauce aka Chili Oil. It gives an extra kick of spice!
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can i make it vegetarian?
- Absolutely! Use a store-bought vegetable broth and add ginger, garlic, onion, and flavor it with just soy sauce, vinegar, and brown sugar. You can also use a cinnamon stick and star anise. These spices are very common in Asian cooking. And add tofu and bok choy or any leafy green veggies you like.
watch how to make it
Easy Chicken Ramen Noodle Soup
Equipment
- Skillet
- Stockpot
Ingredients
- 3 tablespoons olive oil
- 2 cups baby Bella or shiitake mushrooms, cleaned and sliced
- 6 cups chicken broth
- 1 inch sized ginger, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 1 yellow onion, sliced
- 2 cup cooked shredded chicken
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoons rice vinegar
- 1 tablespoons brown sugar
- salt and pepper to taste
- 3 square dried ramen noodles
FOR THE TOPPINGS
- 1 carrot, peeled, cut into thin strips
- 2 cups sauteed mushrooms
- 1 cup cilantro, roughly chopped
- 2 stalks green onions
- 1/2 teaspoon sesame oil
- Option: chili oil
Instructions
- Heat a skillet with oil. Add the mushrooms, saute until tender. Set it aside.
- Add the chicken broth to the stockpot. Add the ginger, garlic, and onion, stir to combine. Add the chicken, soy sauce, oyster sauce, rice vinegar, and brown sugar. Stir, cover, and simmer for 5 minutes.
- Add the dried ramen noodles, cook al dente. Assemble the ramen bowls with sauteed mushrooms, carrot strips, cilantro, and green onions.
- Option and extras: chili oil, boiled eggs, fried crispy garlic, or fried onions
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.